Adventure into the gastronomic world of the Epicurean Scot(t), where you'll discover Sir Walter Scott's 'Tweed Kettle', James Hogg's 'Rumbledethumps', Robert Burns' 'Crowdie', George Mackay Brown's 'Clapshot', Meg Dods' 'Roastit Bubblyjock', Maggie Mucklebackit's 'Bannock-fluke', and other authentic - if not universally enticing - recipes from Scott's life and stories, and Scotland's fact and fiction. Discover a place to your plate and a story to your supper, as some of Scotland's great 'Kitchen Philosophers' attend a Secret Supper Club and share anecdotes, quotes and recipes to explore Scottish history, literature and identity.